beef price tracker

Farmer Pudsey · 08-11-2013 08:24PM

mf240 wrote: »

The usual flush to get the last of the soft sellers, before prices steady and increase up to christmas.

Farmers with Grass cattle to sell are not so much soft sellers as that they have little choice. If you have cattle Friesians in particular that are fit fat score 3 or better you would b stupid to house. With present weather conditions these cattle will not put on weight. To hold for 2-3 weeks will cost 3 euro/head/day and they will not convert and may well disimprove. Often these are only a few of a larger bunch that were sold already.

The flesh will peel off these cattle with the present conditions. Better to sell now because two weeks will be a long time. I sold last Monday at a base of 4/kg. They killed Ok and left a nice margin sorry I could not have move a week earlier. If you have grass left better to have 300kg cattle on it with 1-2kgs of ration(if weanlings) costs will be 60-70c/day for these cattle or grass alone for light year and a half store costs 40c/day.

Better to replace and feed something else that will leave a profit. Yes prices will improve but it could be 2-3 weeks time if the flush continues. How much will they improve maybe not as much as people think. for the last few years factory's have got caught for Dec and Jan with high prices, this year they filled there sheds in September these cattle could come fit from early mid December. This may stall prices. From February on the usually dairy farmer glut will happen until late April. Lot of fellas have targeted next June with tradition a breed cattle and Contenintal heifers.

Things never work out the way you think.

bob charles · 08-11-2013 08:34PM

severeoversteer wrote: »

theyd want to open that door to the usa fairly lively for our prime beef cuts

We have absolutely no problem selling prime cuts at very high prices, its the mince and low quality stuff where the problems arises. I think more value could be added quicker of increasing the value of the low quality cuts than chasing the real prime side of the business IYKWIM. obviously any rise in demand for beef is welcomed

saranac1 wrote: »

Word is that prices are to drop next week 10cents

Too much cattle been killed

about time ye guy and girls up the country got the same as your poor southern cousins.:D:(:(

severeoversteer · 08-11-2013 08:59PM

bob charles wrote: »

We have absolutely no problem selling prime cuts at very high prices, its the mince and low quality stuff where the problems arises. I think more value could be added quicker of increasing the value of the low quality cuts than chasing the real prime side of the business IYKWIM. obviously any rise in demand for beef is welcomed

its a pity bob , but as tight and all as the us might get for beef, their beef price is still too cheap even to compete for mince etc, if we can flog steaks to the irish in America we might be on to a winner :P,

you don't happen to know anything that would put flesh on a few salers ? :pac:they have my heart broke, if I cant ill just have to sell flat as they are lean as hell

Farmer Pudsey · 08-11-2013 09:11PM

severeoversteer wrote: »

its a pity bob , but as tight and all as the us might get for beef, their beef price is still too cheap even to compete for mince etc, if we can flog steaks to the irish in America we might be on to a winner :P,

you don't happen to know anything that would put flesh on a few salers ? :pac:they have my heart broke, if I cant ill just have to sell flat as they are lean as hell

I cannot see Irish in NY paying 20euro/kg for steak.

Time will put flesh on those salers can you overwinter and put back out to grass.

Muckit · 08-11-2013 10:38PM

Farmer Pudsey wrote: »

Time will put flesh on those salers can you overwinter and put back out to grass.

I think it's true of all cattle. Yet lads are mad about turning over numbers every year. I suppose It depends whether you like counting big numbers when you go herding or like watching the scales go round

Farmer Pudsey · 08-11-2013 10:46PM

Muckit wrote: »

I think it's true of all cattle. Yet lads are mad about turning over numbers every year. I suppose It depends whether you like counting big numbers when you go herding or like watching the scales go round

I think I am stupid I just like to make a profit. Not into fancy Charly that pull down the scales, not overly into quick turnover how if I see a twist I will take it. Am willing to but buy lesser value cattle that will grow into money.

bob charles · 08-11-2013 10:49PM

severeoversteer wrote: »

you don't happen to know anything that would put flesh on a few salers ? :pac:they have my heart broke,

The easiest way to do that is not to buy them in the first place

Muckit · 08-11-2013 10:54PM

Farmer Pudsey wrote: »

I think I am stupid I just like to make a profit. Not into fancy Charly that pull down the scales, not overly into quick turnover how if I see a twist I will take it. Am willing to but buy lesser value cattle that will grow into money.

That wasn't a dig at you btw puds

bob charles · 08-11-2013 10:57PM

This a numbers game now muckit

:D, same as me saying - its a young mans game now in most aspects of live. I have gotten fierce soft in the last year or so

Farmer Pudsey · 08-11-2013 11:09PM

Muckit wrote: »

That wasn't a dig at you btw puds

I know that Muckit but I was just following your point about what some fellas do. However I do understand how you can get sucked into it and can be in a situation where you a 100 cattle costing over 100K and trying to make a profit

severeoversteer · 09-11-2013 12:48AM

bob charles wrote: »

The easiest way to do that is not to buy them in the first place

will never buy a saler again, disaster, their comrades who are all yellow charolais are gone since july, i dont want to think of how much these runts have ate

over 30 months and big frames and bodys but you couldnt grab a bit of flesh on them if you tried,

no room for these saler cattle in this country if you ask me

yellow charolais worth the extra few pound, they never let me down, only ever lost one; mangled his leg in a gate:mad:

locha · 16-11-2013 10:38PM

Anyone sold for the week ahead? I have a load of bullocks under and over to go.

nashmach · 16-11-2013 10:42PM

4.05 base on the grid from what I heard today.

dharn · 16-11-2013 10:43PM

In spec hopefully 4.00, overage are coming under pressure with liffey meats

locha · 19-11-2013 04:43PM

Had two agents in the yard - both on a base of 4.00 - no getting them off it!

bob charles · 19-11-2013 06:36PM

locha wrote: »

Had two agents in the yard - both on a base of 4.00 - no getting them off it!

bet they mentioned that at least you will be paid on the day, more than once :rolleyes:. ball is in their court unfortunately

Farmer Pudsey · 19-11-2013 08:09PM

locha wrote: »

Had two agents in the yard - both on a base of 4.00 - no getting them off it!

Cattle still coming off grass, Christmas kill nearly complete factory's have enough cattle for next two weeks more than likely will play tough no significant price rise before 16/17 December if even then.

There may be blips here and there but I imagine that this will be the tale

dharn · 19-11-2013 08:19PM

Killed 3 cattle today one killed out over 420 kg got cut 10 c a kilo flipping raging ,ironically there was a time when I thought he might never make the factory, his joints swelled after turn out, vet reconed he was loosing a tooth which got infected and affected his joints, he lost weight for a while, but got him sorted, were never happy

stand on!! · 19-11-2013 08:31PM

dharn wrote: »

Killed 3 cattle today one killed out over 420 kg got cut 10 c a kilo

What factory was this?

dharn · 19-11-2013 08:34PM

Liffey meats ballinasloe

stand on!! · 19-11-2013 08:38PM

dharn wrote: »

Liffey meats ballinasloe

Not like them they usually dont cut for weight there, if you had a bigger load you would have more of a chance

Farmer Pudsey · 19-11-2013 08:52PM

stand on!! wrote: »

Not like them they usually dont cut for weight there, if you had a bigger load you would have more of a chance

From what I hear more and more plants are starting it. Last year was at a Christmas party night. Sirloin steak was on the menu only it was not it was the eye out of striploin's there were massive eight of us at the table none of the women finished there's what is strange however none of us lads wanted the half a steak that they left

Hotel must have been getting them for nothing. There must have been over a half kg in every one. This is the issue factory's are facing with big carcasses, I reckon that these steaks came of U grade bulls killing well over 450kgs. The second thing to think what happened to the end of the striploin it must have gone for mince. Not much profit for a factory there.

Mind you the steaks must have been hanging a while and the factory's had to shift them they were as tender and melted in your mouth:D no worry with the false teeth

MfMan · 19-11-2013 09:04PM

dharn wrote: »

Killed 3 cattle today one killed out over 420 kg got cut 10 c a kilo flipping raging ,ironically there was a time when I thought he might never make the factory, his joints swelled after turn out, vet reconed he was loosing a tooth which got infected and affected his joints, he lost weight for a while, but got him sorted, were never happy

Bit surprising that. Are you QA? Was there a full lot in the lairage there today? Think they're pretty much full up for the week; lot of cattle coming off grass just now. This week and next should shake them all out nearly.

dharn · 19-11-2013 09:08PM

MfMan wrote: »

Bit surprising that. Are you QA? Was there a full lot in the lairage there today? Think they're pretty much full up for the week; lot of cattle coming off grass just now. This week and next should shake them all out nearly.

Ya, qa which was paid, cutting for over 420 killout was flagged, did not expect bullock to go over, he killed at 440 could not see it in him r+ 3 grade

MfMan · 19-11-2013 09:15PM

dharn wrote: »

Ya, qa which was paid, cutting for over 420 killout was flagged, did not expect bullock to go over, he killed at 440 could not see it in him r+ 3 grade

CHX? Cattle have thrived quite well on grass even a long way into this backend.

Muckit · 19-11-2013 09:15PM

Farmer Pudsey wrote: »

From what I hear more and more plants are starting it. Last year was at a Christmas party night. Sirloin steak was on the menu only it was not it was the eye out of striploin's there were massive eight of us at the table none of the women finished there's what is strange however none of us lads wanted the half a steak that they left

Hotel must have been getting them for nothing. There must have been over a half kg in every one. This is the issue factory's are facing with big carcasses, I reckon that these steaks came of U grade bulls killing well over 450kgs. The second thing to think what happened to the end of the striploin it must have gone for mince. Not much profit for a factory there.

Mind you the steaks must have been hanging a while and the factory's had to shift them they were as tender and melted in your mouth:D no worry with the false teeth

Fillet steak more than likely

aneala · 19-11-2013 09:23PM

What did factories used to do with all these big cuts from 420+ carcasses. Why is it only now they can't find a market for them all of a sudden.

I accept that the big steaks are not what retailer want but they must have had a market for them previously or were carcasses never this big before?

Muckit · 19-11-2013 09:27PM

I think it's all just a load of bolony cooked up by the factories. Plenty of markets for big steaks on the continent. Non of this stryfoam size crap.

Marooned75 · 19-11-2013 09:34PM

Has to be a market looking at the weight on some of these bullocks

Farmer Pudsey · 19-11-2013 09:34PM

Muckit wrote: »

Fillet steak more than likely

No not fillet steak these were bigger than a man's hand. I am definite they were the eye of a sirloin, they were much the same size on ever plate. Never saw a fillet steak this size am definite about that.

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